Chef Stephen Pyles
Chayote Blackeyed Pea Relish
Category
Sauces & Seasonings
Servings
2 cups
Prep Time
1 hour 5 minutes
Cook Time
0 minutes
Author:
Chef Stephen Pyles
Ingredients
-
1 small Chayote Squash, peeled, cut in half, seeded, and finely diced
-
1 cup Blackeyed Peas, cooked
-
1 clove Organic Garlic, minced
-
1 Serrano Pepper, seeded and minced
-
2 teaspoons Cilantro, chopped
-
1/4 cup Dried Mango Slices or Dried Papaya, diced
-
2 Scallions, white parts only and thinly sliced
-
2 teaspoons Organic Limes juice, freshly squeezed
Directions
In a mixing bowl, place all the ingredients and mix gently. Let sit for at least 1 hour before serving. Adjust the seasonings before serving if necessary.
Serve at room temperature. Relish will keep refrigerated for 3 - 4 days.
Filed in:
Black-eyed Peas,
Blackeyed Peas,
Chayote Blackeyed Pea Relish,
Chayote Squash,
Cilantro,
Dried Mango Slices,
Dried Papaya,
Dried Papaya Spears,
Garlic,
Limes,
Organic Garlic,
Organic Green Onions,
Sauces & Seasonings,
Seasoning,
Serrano Peppers
